Chews & Brews | November 2022

Tap into the Holiday Season

Letter from the Editor

Fall has officially arrived! As we step into November and gear up for Thanksgiving celebrations, my desire for comfort food is in full swing. Whether it’s eating out at local restaurants like Black Wolf Supper Club for some amazing southern cuisine, testing out hearty soup recipes, or shopping for seasonal produce at the farmers market, there’s no shortage of holiday flavors in Eugene. This year I was inspired to sip my way into the holiday season with a delicious flight of beers and ciders from Alesong Brewery, as well as concocting a list of seasonal cocktails perfect for any get-together.

If you’re staying put for the holiday but still want to indulge in the Thanksgiving feast, or are looking for ways to give back to the local community, we’ve got you covered! Read through our articles about four local restaurants that can supply you with the flavors of Thanksgiving, and a guide to volunteering with different charities across Oregon. Happy holidays!

Meet The Team

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Emerald; the

Lauren Leone

A Guide to: Fall Fruits and Vegetables

As our weather transitions into the cooler months and temperatures, our seasonal produce changes as well. Our summer fruits and vegetables like melons, peaches, strawberries, and zucchini have checked out and fall has officially checked in.

Fruits: Apples: There are a billion and a half fall recipes that utilize apples for a reason. Apples are in their prime from late summer to late fall and should be taken advantage of.

Cranberries: These Thanksgiving essentials are around mid-to-late fall and are perfect for any fall-inspired dessert.

Figs: Stock up on all things fig related while they last through late fall. These autumn staples are perfect for any charcuterie board.

Pears: Just add some cinnamon and you’ve got a bounty of dessert possibilities. Pears are in their prime throughout fall and should be enjoyed throughout the entire season.

Pomegranates: These crimson red fruits are just as delicious as they are messy. Pomegranates will last you through the middle of fall and are the perfect snack.

Written by Lauren Leone

Vegetables:

Beets: Beets take the center stage with their bright earthiness. There are so many different recipes that utilize beets throughout the entire fall season.

Brussels sprouts: One of my favorite vegetables, brussels sprouts may be an acquired taste, but luckily they’re in their prime all of fall, which gives you plenty of time to find the brussels sprout recipe perfect for you!

Garlic: You can never use too much garlic. Garlic is an early fall vege table but a year-round seasoning!

Pumpkin: Pumpkins are without a doubt the most iconic vegetable in fall for a reason. They’re an essential to fall decor and make some of the most delicious desserts.

Wild Mushrooms: If you’re up for it, foraging for wild mushrooms can be an incredibly fun activity! Or, stop by your local farmers market and see what they have to offer!

Tap into the Holiday with Alesong

Written by Sydney Johnson

The holiday season has officially arrived. It’s that time of year when friends and family gather over shared meals and toast to the changing seasons.

There are so many wonderful fall flavors to be found during the holidays, especially when it comes to beers and ciders. Put on a chunky sweater, grab your friends and family, and sip your way into the holiday season with Alesong Brewery.

Alesong Brewery is the ideal destination for fall whether you’re looking for a scenic ride through the countryside or a trip downtown. Alesong has two locations, one at 5th Street Market in downtown Eugene as well as their artisan countryside brewery. The award-winning main brewery and tasting room are located about 30 minutes from the center of Eugene in the foothills of the Coastal Range Mountains. We promise you it’s worth the drive to reach such a peaceful escape. The views from the outdoor seating capture the idyllic beauty of Oregon, you can spot horses, goats, and cows grazing in the distance on the pristine rolling hills.

Since brothers Brian and Doug Coombs founded Alesong in 2015 alongside Matt Van Wyk, they’ve been using their chemistry and beer-making backgrounds to craft their artisan barrel-aged beers. They pride themselves on their production process where patience and creativity are the key ingredients. Each year since their

foundation, they’ve taken home medals from the Great American Beer Festival, the largest beer festival in the country.

There are two options for beer tastings, the standard tasting or the upgraded Blender’s Experience package. Both options include tours of the brewing facilities and tasting a curated selection of their hand-crafted ales. Since all of their beers are brewed in small batches, they are constantly creating innovative new beer techniques and flavors which change with the seasons. In the past seven years, they’ve made over 100 distinct blends. Each takes anywhere from three months to several years to age. For our tasting, we were given a curated selection of ales, each with a unique character.

Our first “welcome beer” was a light, refreshing, sour ale called Gose Añejo. The flavor was inspired by margaritas, aged in a tequila barrel with sea salt, agave, lime, and orange zest. Next was Silver Lining, an oak barrel-aged ale with fruit and a more complex hop profile. The third, Raindrops on Roses, was a rich wine-beer hybrid made with whole pinot-noir grapes from the neighboring King’s Estate Winery.

Things got darker soon after with the intense Double Barrel Maple “Rhino Suit” bourbon-aged stout. We then finished with a vanilla-scented imperial stout called Showstopper which was paired with a decadent orange ganache chocolate truffle.

These beers were accompanied by two delicious snack boards which included artisan cheeses, meats, dried fruit, nuts, and crackers. These varied flavors were interesting and unusual combinations you might not expect, but should absolutely try. They also plan to host multi-course dinners in the upcoming months featuring a local chef. Based on the wow factor of the charcuterie boards, we can only imagine how stunning these meals will be.

The whole tasting experience was guided by Mellisa Penny, director of hospitality. She introduced each new beer with information explaining the flavor profile and the intensive brewing process for each blend. “It’s riskier, it’s more elements to try and keep control of, but you get so much complexity and such a unique final product,” said Penny, “Most of these beers don’t really compare to anything you see in town.”

“Our goal is to highlight the abundance within our region, there’s no shortage of grapes and other excellent fruit. Anything in Oregon we can get our hands on to incorporate.”

They release new beers on a quarterly basis, making it worthwhile to keep up with whatever interesting flavor combinations they invent next. This also means that when a beer is gone, it’s gone! So make sure you check back in each season to try their latest concoction. They also offer club memberships where you gain access to exclusive new beers not usually included on the standard menu.

“Our goal is to highlight the abundance within our region, there’s no shortage of grapes and other excellent fruit. Anything in Oregon we can get our hands on to incorporate,” said Penny.

Spending a day at Alesong is the perfect way to get into the holiday spirit by enjoying some of the fall flavors that come straight from Oregon.

Friendsgiving in eugene

For many college students, the long Thanksgiving weekend is a welcome break after the first weeks back to school. For some, this looks like packing a car or purchasing a flight. For others, this means staying put. For those who choose to remain in Eugene, the idea of cooking for your friends or even just for yourself can seem daunting - but rest assured! There are many restaurants in Eugene that offer a Thanksgiving meal that will make you feel right at home. Here are four options that will make your Friendsgiving feel like a bountiful feast.

Sweetwaters on the River - 1000 Valley River Way, Eugene

Sitting right on the Willamette River, Sweetwaters offers a picture-perfect din ing experience for your Thanksgiving dinner. The menu boasts tomato soup, a fresh garden salad, and even grilled salmon. For a spin on a main holiday dish, try their turkey club sandwich that you can pair with the soup or salad. For a more comfort food type of meal, they also offer mushroom ravioli and a triple grilled cheese on sourdough. They also have a selection of wines and even cakes for dessert - everything you need for a fulfilling night out with friends! You can even order takeout and opt for a cozy night in.

Written By reilly norgren

Ivy’s Cooking - 2135 Hayes St, Eugene

If you’re looking to have a fully home-cooked dinner that is also completely vegetarian, ordering from Ivy’s cooking is the perfect option. Ivy Cotler runs an in-home catering business that delivers food right to your door. For Thanksgiving, she offers an exclusive dish of sweet potato, white bean, and roasted red pepper tian that also has a completely vegan option available. You can also order homemade jam, dressing, and sauces to accompany your meal. This is a great choice for those who are vegetarian and for those who might not feel like going out. And something made from scratch will feel inviting if you’re used to home-cooked Thanksgiving dinners.

The Embers - 1811 State Hwy 99 N, Eugene

The Embers Bar and Grill offers a perfectly classic, all-inclusive Thanksgiving dinner starting at noon. You can get smoked turkey, mashed potatoes and gravy, cranberry fig dressing, veggies, dinner rolls, and even pumpkin pie. It’s perfect for anyone who loves the traditional Thanksgiving meal, and it’s enough to share with a friend! The Embers is the ideal place for a more relaxed holiday atmosphere, and they’re open until 2 PM if you’re a late dinner kind of person.

McMenamins North Bank - 22 Club Rd, Eugene

Situated just west of Autzen Stadium, Mcmenamins North Bank is a perfect late-night Thanksgiving dinner spot. It currently has seasonal specials like street fries that are topped with brie and garlic, a very autumnal Harvest Moon Salad, and a chicken schnitzel sandwich. Of course, there are the classic McMenamins staples as well: burgers, steak, and ciders. McMenamins’ has long been a staple of the Pacific Northwest, so if you’re new to the Eugene area it will be the perfect place to spend your Thanksgiving.

Ways to Give During Thanksgiving

Many students go back home during our Thanksgiving break; however, those that’ll be staying in town during the holiday are encouraged to give to those in need, whether it be donating or volunteering with organizations in Eugene!

Here are a few organizations that you can volunteer to help give to the less fortunate:

St. Vincent de Paul

For 68 years, St. Vincent de Paul of Lane County’s social service programs have provided supportive resources for individuals, children, and families who live in poverty and/or homelessness, serving 35,000 people annually. You donate almost everything to their locations. They also have opportunities where you can also volunteer, work, and get involved in multiple ways. This allows for people to help provide meals, shelter, and more to those in need. According to their website, their mission and vision are; “We assist the poor and those in need of consolation, seeking out and utilizing every resource. Being mindful of the sanctity and dignity of all, we know that any charitable work that advances those goals is within the mission of St. Vincent de Paul.”

Oregon Food Bank

Oregon food bank is an organization that is not limited to providing groceries, meals, or fresh produce for people. They also encourage getting involved with their program. On their website, they have a clear and easy way for you to fill out their volunteer application. They also have volunteer shifts in different locations; but, mainly in Portland, Oregon. Their motto is, “Our mission is to eliminate hunger and its root causes… because no one should be hungry.”

United Way of Lane County

United Way of Lane County is a website that displays different organizations for people to volunteer, they also offer partnerships to help advocate for volunteerism and helping others. On their website they mention, “Every day we work to empower the community to get out and give back. We put a lot of effort into getting people excited about volunteerism and we help our volunteer partners reap the benefits!”

Searching for Southern Food

Written by Lizzie Lee

Dish reviews

Biscuits ($8)

It’s been five years since the restaurant opened in October 2017. Now, the restaurant has established itself as a prominent restaurant in Eugene.

Black Wolf Supper sells a mixture of Southern dishes, sides, and drinks. The menu changes seasonally. The main dishes for the 2022 late summer menu ranged from around $20-30.

Atmosphere

Upon first entering, I was immediately welcomed by the staff. The hostess was prompt and sat us at a table right away. I went around 6 p.m. on a Tuesday, and there were plenty of open seats.

The restaurant was cozy and had an inviting atmosphere. The decor was interesting with a variety of paintings and skateboards on the walls and patterned wallpaper. The servers were all friendly and helpful. They answered all my questions and were prompt with the food and check. The food also came quite quickly.

The small bites dish comes with three with the ability to add an extra biscuit for $3 more. I liked the dish, but it was a bit too dry. One is the perfect amount.

Fried chicken sandwich ($23)

The restaurant served both fried chicken and a fried chicken sandwich. On initial sight the plate was huge. It was one of those sandwiches that you’re not sure how to eat at first. The dish also came with truffle fries.

Pickle-brined fried chicken ($24)

The pickle-brined fried chicken was also a popular dish. The fried chicken was also a huge meal as it came with two big pieces of fried chicken and a biscuit.

Boudin Blanc Sausage Special ($21)

The restaurant offered a special: Boudin Blanc Sausage. It came with collard greens and mashed potatoes with one sausage on top. I might’ve been swayed harder because this was the first meal I had that day, but I liked it. I finished the whole thing and still had room for dessert.

Beignets ($7)

The beignets were the highlight of dinner. It was the perfect ending to the heavy dishes I had just eaten. It came with five beignets in caramel sauce and was topped with powdered sugar. They came out fresh, and I devoured them in two minutes.

Fall is officially here. Now that the weather is finally cooling down, it makes me crave some hot meals. If that’s the case for you too, come check out Black Wolf Supper Club.

Overall

It doesn’t hurt to check out a new restaurant once in a while. I enjoyed the vibe of the restaurant, but I don’t think it’ll become my go-to spot. We may be in our broke college student era, but the restaurant was still a nice change from our usual meals. Especially with the holidays coming up, Black Wolf Supper Club is somewhere you can get a warm, hearty meal.

Black Wolf Supper Club is located at 454 Willamette St, Eugene, OR 97401. It is open Tuesday through Thursday from 5-9 p.m. and Friday through Saturday from 5-10 p.m.

Festive Fall Cocktail Recipes

Written by Kelsie Heffernan

One part of Friendsgiving you won’t want to overlook this year is the drinks. Look no further than this article, and you’ll be set all the way to Christmas. Each of these cocktails has a seasonal twist on a popular drink, so there is definitely one for everyone. Remember to drink responsibly and happy holidays!

Festive Fireball

• 1 shot Fireball whiskey

• 5oz apple cider

• 3oz ginger beer

Fall Aperol Spritz

• 1 shot Aperol

• 1 shot gin

• 3oz blood orange soda

• Garnish with blood orange slices and squeeze some of the fresh juice into each

The Naughty Shirley

•

1 shot cranberry vodka (or normal vodka)

• 1 shot cranberry juice cocktail

1-2 shots Winter Spiced Cranberry

Don’t forget to add ice, and the first two cocktails can be made non-alcoholic by omitting the alcohol and still make for a fun, festive drink. There’s no better place to get your drink on than with the people you love, so enjoy these holiday cocktails and let the good times commence!

PSL Martini

Hearty Soup for the Holiday

Written by Isabella Albin

Fall has arrived! It’s time to sit back and watch as the leaves change colors, ideally with a warm bowl of soup in hand. Once the weather dipped below 60°, my family would have Soup Sundays. Each week we would all sit around the table and try a new soup. Here are a couple of my favorites!

White Bean and Wild Rice Soup (Vegan)

Ingredients:

• 3 tbsp olive oil

• 1 yellow onion, diced

• 2 carrots, peeled and diced

• 3 celery ribs, diced

• 2 cloves of garlic, minced

• 1 1/2 teaspoon tarragon

• 1 teaspoon oregano

• 1 bay leaf

• 2 tablespoons lemon juice

• 1 15-ounce can of cannellini beans, drained and rinsed

• 1/2 cup wild rice

• 5 cups vegetable broth

• 5 stalks of kale, roughly chopped

• Salt and pepper to taste

Zuppa Toscana

Ingredients:

• ½ pound spicy Italian sausage

• 4 slices of bacon, roughly chopped

• 3 potatoes, thinly sliced

• 1 yellow onion, diced

• 1 tablespoon garlic, minced

• ½ cup sun-dried tomatoes, roughly chopped

• ½ cup heavy cream

• 5 ½ cups chicken broth

• 2 teaspoons crushed red pepper flakes

• 2 heaping handfuls of spinach

• Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté this mixture for 3-5 minutes.

2. Toast the wild rice in the same pot for a couple of minutes.

3. Add the drained cannellini beans, tarragon, oregano, lemon juice, bay leaf, and vegetable broth. Simmer on medium heat for 30 minutes.

4. When the wild rice is cooked through and the carrots are tender, add the kale. Simmer for 3 more minutes, until the kale is wilted.

5. Don’t forget to add salt and pepper to taste!

Instructions:

1. In a large pot brown the spicy Italian sausage over medium-high heat. The sausage should become crumbly with no pink remaining. This will take about 10 minutes. Remove the sausage from the pan and drain. Set sausage aside.

2. In the same pot, fry the roughly chopped ba con. When the bacon becomes crispy, remove and set aside. Leave a few tablespoons of bacon fat in the pot.

3. Add garlic and onions to the pot and sauté until translucent.

4. Pour in chicken broth. Add the potatoes and sun-dried tomatoes. Bring to a boil, until the potatoes are tender. This will take about 15 minutes. Add the heavy cream and simmer until heated through.

A little bread and butter is always a great addition to any meal, but it is without fail the best side to a soup. Both of these recipes will leave you with leftovers which is the cure for any mid-week slump. As fall quickly approaches, these two soups will help bring a little warmth back into your day!